Best Vegan Waffles – Connoisseur Veg

These vegan waffles are crispy, delicious and can be made in minutes! Super easy to make with just a handful of pantry staples, they’re perfect for a hearty breakfast or brunch.

I take my waffles very seriously. That’s why I love waffles. And that’s why it took me so long to perfect my recipe for classic vegan waffles.

After a lot of tweaking and adjusting, I think I finally have the perfect recipe. And the good news: they’re really easy to make and you don’t need any weird ingredients. They are made from a handful of pantry staples.

There’s nothing worse than a squishy waffle. Waffles should be crispy. They need to stand up to syrup and butter! And most of the vegan waffles I’ve made over the years have been lacking in the crispness department. Until I discovered The magic ingredient in crispy waffles: cornstarch! I learned this technique from Inspired Taste.

This makes total sense. Cornstarch crisps up nicely when you fry it (I like to use it as a coating for crispy tofu). Substituting some of the flour you normally find in waffle batter will give you crispier waffles.

Jump:

Ingredients you will need

Here is the complete list of everything you will need for these waffles. Hopefully you already have all the ingredients on hand and can cook right away!

• flour. The recipe calls for regular old all-purpose wheat flour (also known as white flour). Up to half of this can be replaced with whole wheat flour. I haven’t tested the recipe with any other flour varieties, so I can’t say if they will work.
• Cornstarch.
• sugar. Make sure to use organic sugar to keep the recipe vegan. In many regions, including the United States, conventional sugar is processed using animal bone meal.
• Baking powder.
• Baking soda.
• salt.
• cinnamon You can certainly skip this ingredient if you prefer, but I find it adds a great flavor to the waffles.
• Vegan milk. Just any type of non-dairy milk that is unflavored and unsweetened will work. Soy milk, almond milk, and cashew milk are all fine choices. See my guide to dairy-free milk if you need help choosing one.
• the oil. The recipe calls for canola oil, but almost any baking oil will work. Vegetable oil, corn oil and melted coconut oil can all be used.
• Apple cider vinegar. It provides some acid, which is needed to activate the baking soda, just as buttermilk can in a traditional waffle recipe. Need an alternative? Check out my guide to apple cider vinegar alternatives.
• Vanilla extract.

Suggestion: Don’t forget the toppings! Maple syrup, vegan butter, organic powdered sugar, vegan whipped cream and fresh berries are all great waffle toppers, but what you use is completely up to you.

How are they made?

Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!

• Before you do anything, lightly oil and start heating up your waffle iron. I like to use cooking spray, but you can also brush your waffle iron with oil or melted vegan butter.

Disagree: Non-dairy milk may differ slightly due to the acidity of the vinegar, especially if it’s a high-protein variety like soy milk. This is totally fine!

Suggestion: Most waffle irons have an indicator light that lets you know when the waffles are done cooking. You can also watch for steam coming out of the iron — waffles are done when it goes off.

Homemade vegan waffles are best served right away. I like to top mine with some vegan butter, maple syrup, fresh fruit and a sprinkle of powdered sugar.

Remaining and storage

Leftover vegan waffles will keep in an airtight bag or container in the refrigerator for about 3 days, or in the freezer for about 3 months. My favorite way to reheat them is to pop each individual waffle in the toaster until it’s hot and crispy again.

Tips and troubleshooting

• Are your waffles falling apart or sticking to the waffle maker? This is usually caused by undercooking the waffles or forgetting to oil and/or preheat the waffle iron. Note that you may need to re-oil it in batches!
• The amount of batter required for each waffle will vary depending on the size of your waffle iron. Read the manufacturer’s instructions. Also note that this means the number of waffles yielded by this recipe will vary.
• Make sure your ingredients are at room temperature before you begin. If your non-dairy milk is in the fridge, you may need to heat it up briefly.
• The vegan waffles shown in the photo are Belgian-style (ie square). I use a Belgian waffle maker. The recipe and method for round waffles is exactly the same!
• Customize this vegan waffle recipe to make it your own! Try adding blueberries, raspberries, banana slices or mini vegan chocolate chips.

More sweet vegan breakfast recipes

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